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Spring Vegetable Risotto

Spring Vegetable Risotto

Nutrition Facts
  • cal. (kcal) 385
Spring Vegetable Risotto
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 39 mins
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by 3 people
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Ingredients

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  • 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1 teaspoon olive oil
  • 4 leeks, cleaned and thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 3/4 cup white wine
  • 3 large carrots, cut into 1/4-inch pieces
  • 3/4 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice

Directions

  1. Cook peas in boiling water about 4 minutes or until crisp-tender. Drain and rinse with cold water; set aside.
  2. Pour broth into a medium-size saucepan and bring to a simmer over medium heat; reduce heat to low and keep broth warm.
  3. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add leeks, salt and pepper and cook 6 minutes, stirring frequently, or until softened. Stir in garlic and cook 1 minute.
  4. Add remaining 1 teaspoon olive oil to saucepan. Stir in rice and cook 1 minute. Add wine to saucepan and stir until almost evaporated, about 3 minutes. Stir in warm broth, 1/2 cup at a time. Stir frequently until liquid is absorbed before adding the next 1/2 cup (about 22 minutes total). When you have about 10 minutes cook time remaining, stir in carrots.
  5. Add peas to saucepan and cook, stirring constantly, 2 minutes or until heated through. Remove from heat and stir in Parmesan cheese, butter and lemon juice.

Nutrition Information for Spring Vegetable Risotto

Servings Per Recipe: 4
PER SERVING: 385 cal., 12 g total fat (5 g sat. fat), 25 mg chol., 1111 mg sodium, 47 g carb. (6 g fiber), 14 g pro.

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